New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Friday, April 4, 2008

Roasted Garlic in the CrockPot

Day 95.

Roasted garlic is ooey and gooey and delicious. I ate an entire head of this. And then I went and did the school pick-up.

I was a real hit.

Roasting garlic creates a mellow, somewhat nutty flavor from the garlic. The softened garlic is also easily spread on your favorite crackers or pieces of crusty bread--creating a wonderful snack or appetizer.

The Ingredients.
--bulbs of garlic. I'd estimate at least a full bulb per grown-up.
--aluminum foil

The Directions.

--cut the very end of the bulb of garlic off. You want to keep it wrapped in the outer skin layers, but have just a bit of some of the cloves exposed.
--wrap each bulb in it's own piece of foil.
--plop into crockpot and cook on low for 4-5 hours.

--unwrap the foil, and squeeze the bulb. If garlic squirts out (like a tube of frosting) it is done. If not, wrap back up and cook for another hour or so.

The Verdict.

This is a great snack, will clear your sinuses, and ward off vampires.

that's quite the trifecta...


Stephen said...

Sounds great. I'm going to try this right now!

Courtney said...

Sounds like it would use a lot of energy to roast garlic (you can do it in the microzap in a few minutes) but maybe it tastes better and uses less energy than the oven. Curious, do you put any water or olive oil in with the garlic?

Christine @ Serenity How? said...

That is BRILLIANT! I love it.

Have you ever tried making caramelized onions in the CrockPot? Apologies if you've already posted on it. I fill it to the brim with onions, drizzle a bit of olive oil and let the slow cooking process work it's magic.

Yum! :)

Crockpot Lady said...

thanks, Stephen!

courtney, I don't know how the crock compares to the microwave, but I have read articles that say that the crock takes less energy than heating up the oven. I am not very well versed in energy use though...
I did not add any oil or water to anything.

thank you, christine!
I haven't done onions on their own---that sounds like a great idea. yum.


JennDZ - The Leftover Queen said...

I just love roasted garlic! It has such a wonderful earthy flavor.

I love the dedication you have to your crockpot!

Welcome to The Foodie Blogroll! :)

MSM said...

This sounds WONDERFUL; and I love the onion idea, too. Somebody tell me, how much olive oil, how long to cook?

Stephanie C. said...

Mmmm, the scent alone is enough for me to do this. I love garlic.

My Ice Cream Diary said...

Roasted garlic makes anything yummy! Love it on pizza especially.

Christine, thanks for the onion idea too!

Jennifer P. said...

What a great idea! I think EVERYTHING tastes better with roasted garlic!

Stephen said...

Sounds great? It was great, period.

My bedroom was definitely a vampire-free zone last night!

CRS said...

What a neat idea--I've never thought to roast garlic in the crock before. Thanks!

Jared said...

It's amazing how delicious garlic becomes when it is cooked down. I like the idea of just spreading it on a little piece of toast or some crackers.

Granny's Closet said...

Garlic and onions in the crock pot. How great is that. Love both of them so I will have to give them a try. I wonder if you can cook both together? May have to try this.

oceandreams said...

what a fantastic blog! thank you for taking the time to share your fun food with us... you rock sista! =)

I wonder if I can do the garlic minus the tinfoil. when I do mine in the oven I place the garlic in the iron skillet and just cover the skillet with the foil as I don't much care for the foil touching my food. *sigh* :p

Crockpot Lady said...

oceandreams, I don't know how it would turn out without the foil. But it's worth a try!


kastex said...

Think I could throw some in with my Pound Cake? I have extra room around the sides! Gonna try this next ...then the teryaki chicken!

It's great when you can get excited about cooking dinner! Or lunch...or ......

Giabella Designs said...

You are too funny! I love roasted garlic, it is so smooth and buttery,just perfect for warm bread!

Karen (Pediascribe) said...

Found your site through "The Road to Home" blog. Everything looks yummy.
I made roasted garlic yesterday (in the toaster oven) and spread the ooey goodness on my french roll. Then I topped my steak with it. Then I ate a clove on its own! ;)
I've never tried it in the crock pot, but I'm definitely going to!
I've always cut the garlic head low enough so ALL of the cloves had some cut part, but it doesn't look like you do that! Cool! And I usually take my papery skins off...but again, yours is so much less intensive!

Nicole said...

I just threw four big bulbs in my little dipper without foil. I figured by bedtime tonight I should have yummy roasted garlic!!

Gilded Dandelion said...

Have you tried elephant garlic? Do you know what the difference in flavor would be?
Also, are you cooking on a high or low setting?

CeltChick said...

Let's just be straight here: I am evil. My first thought was,"wouldn't be fun to fill the crockpot with garlic at 5 a.m., so hubbster will smell it cooking when he gets up?" I've roasted garlic in the oven, with just a drizzle of EVOO & all wrapped up in foil, but had never thought of using the crock. Will have to try this!

Anne Lemieux said...

How about using parchment paper instead of foil?
How about loose cloves (no paper and no peels) in duck fat (or ghee or coconut oil)in the slow cooker?

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